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Terrines Based on Mousselines

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The body of most fish terrines, as well as some vegetable terrines and other specialty items, consists of a mousseline forcemeat. These are made like traditional terrines, except a mousseline forcemeat takes the place of the straight forcemeat.

A mousseline forcemeat consists of raw, puréed fish, poultry, or meat combined with heavy cream and, usually but not always, eggs or egg whites. Because they contain no starch or binder, and because of the large quantity of cream they contain, mousselines are the most delicate of forcemeats. The procedure for making a mousseline forcemeat is detailed in the following basic recipe.

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